Startup Central

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Comment by Stacy Noland on March 27, 2011 at 5:14pm

Hello everyone, I am due to complete studies at Ecole Chocolat in a few weeks. Greatly looking forward continuing my journey in the chocolate world with you!

Comment by Dana Rebarchick on March 26, 2011 at 12:11pm

I am looking for bar molds?  Anyone have some advice on where to buy commercial grade bar molds?  I have ease finding all sorts of truffles and shapes but no bars :o(

Comment by Lourdes Paez on March 21, 2011 at 11:05pm

I would like some advice regarding online courses by Ecole Chocolat,  is there anyone who has taken their courses in this community?

would you recommend it?

Comment by Tegan Hagy on March 18, 2011 at 12:49pm

Hello!

I have a tiny bean to bar company based in Philadelphia (LoveBar) that started as an even smaller project with an artist friend of mine. We work to co-promote the visual art and artisan food worlds here in Philly, and as far as we know are the only bean to bar chocolate makers in this area. Looking forward to gathering & sharing learned wisdom on this site, as I hopefully build a stable & strong community based sustainable business.  SO glad to have found this online community!

 

Comment by Lauren Embree on February 13, 2011 at 1:50pm

Hello, new friends!  

My husband & I have been researching opening a handmade chocolate shop in our community.  We live in a good sized college town (around 75K, metro area 250K), where there are NO chocolate shops!  We are skilled amateurs with a ton of ideas & determination to create something new & notable in our area.  I'd love to connect with others on their journey! 

Comment by Huy Nguyen on February 10, 2011 at 5:55pm

Hello!

 

As with everyone else, I'm here on a journey to creating a wonderful and successful chocolate shop. I've been in the culinary industry for 8 years primarily baking cakes, truffles, and being a sushi chef. HAHA, I know that last profession is way out there but I learned the skill as a sushi chef about 5 years ago. It's a great way to make money and being in front by the bar lets me converse and socialize with potential clientele. I had initially went to culinary school just strictly for knowledge but I believe now is the time that I jump ships and do something that I have a passion for.

 

I'm planning on starting off by building my shop at home and expanding to a store front within a year's time. I'll be introducing to our community new flavors, exciting and complex flavors (hopefully they don't bite me) lol, and hopefully create a large footprint for years to come!

Comment by Mickey McDowell - CocoaVana on February 3, 2011 at 2:01pm

Ciao!

The adventure has begun. Hopefully with some practice, confidence, luck and cash (lots) I can create a sustainable business. With all the creative things that can be done with chocolate, I’m finding it hard to focus on a single business plan. The fun part is doing all the research (plenty of tastings). I anticipate the easiest part for me would be working with machines and equipment so I’m leaning towards the bean to bar concept.

sounds easy…

…did I mention luck and cash

Regards to all,
Mickey  

Comment by charley wheelock on January 27, 2011 at 11:14am

Hello,

I am a burgeoning chocolate maker in the Northwest. My wife and I have been running our Santha pretty much constantly for the past year. We are hoping to take it tot he next level and start a mini micro chocolate factory as soon as possible.  All we need is a huge pile of money and a space, a bunch of equipment, some marketing/branding, a web site and a source for beans!! 

Looking forward to taking this journey with you chocolate people.

Comment by Rebekka Hyclak on January 24, 2011 at 9:30pm

Hello!

I've been a group member for a couple of weeks, but have been incredibly busy and am only now getting around to my introduction.

I am a brand new business owner and, wow, kudos to all of us! I have recently opened a small, home-based confectionery in Westerville, Ohio. I make hand rolled truffles primarily. My hopes are to one day have a store front and offer chocolates and cupcakes (they're my other obsession!). I am mostly self taught, save for 1 or 2 culinary classes at the local college. Please feel free to visit my website, www.hyclassconfections.com

I really look forward to learning more here on The Chocolate Life!

Comment by Dale Anderson on January 23, 2011 at 7:56pm

Hello!

Nice to be a part of this community. I have been working with chocolate for about 4 years (and have experimented with and enjoyed it for years). I have taken the Ecole on-line chocolate class, and have attended classes at the French Pastry School in Chicago and L.A. Burdick's in Walpole, New Hampshire. I have made several thousand truffles in the past few years. I prefer the more rustic hand-rolled style, and am specializing in using organic and Fair Trade chocolate. I opened a small truffle shop in December in Kalamazoo, Michigan called Confections With Convictions, and am muddling through the vicissitudes of starting a small retail shop. I look forward to sharing my sometimes scant and sometimes hard-earned experience and knowledge with others interested in chocolate, and to learning from all of you.

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